Explore Nagoya Cuisine: Miso-Nikomi Udon Cooking Experience

Sobre

In this class, we'll make Miso-Nikomi Udon, one of Nagoya's iconic dishes known as Nagoya meshi.

The miso used in Miso-Nikomi Udon is a special variety called Hatcho miso or Akadashi, a local miso and a key ingredient in Nagoya meshi. The instructor, a certified miso sommelier, will begin by explaining the unique characteristics and production process of this miso, using slides to simulate a tour of a miso brewery.

Next, you'll have the chance to sample different miso varieties from across Japan and appreciate their distinct colors and flavors.

Then, it’s time to start cooking! We'll prepare dashi, the essential soup stock of Japanese cuisine, from scratch using kelp and katsuobushi (bonito flakes). Each serving of Miso-Nikomi Udon is cooked in an individual clay pot to keep it piping hot.

We'll also make a side dish and a dessert of your choice, selected prior to the lesson. Both are simple and quick to prepare, with the dessert options representing traditional Japanese flavors.

After cooking, it’s time to taste your creations! While we enjoy the meal, we’ll chat about Nagoya, popular tourist spots in Japan, and share stories about your home country and more.

Menu

• Miso-Nikomi-Udon

Miso-Nikomi Udon is one of the signature noodle dishes of Aichi. This dish features udon noodles simmered in a rich, miso-based broth and topped with chicken, leeks, and kamaboko (fish cake). The miso broth has a unique flavor distinct from regular miso soup and becomes even more delicious with the addition of a 'secret seasoning.'

Served hot in a single-serving clay pot, Miso-Nikomi Udon is a comforting delight, perfect not only in the cold winter but also refreshing in the heat of summer! I'll also share insights into what makes the 'secret seasoning' so special.

• Dashi soup stock

You can choose 1 side dish from 5 dishes as below.

• Spinach dressed in sesame seeds (Hourensou Goma ae)　　
• Rolled omelet (Dashimaki)
• Green pepper with salted kelp (Peman no shio kombu ae)
• Skewered pieces of tofu grilled and dressed in sweet miso paste (Tofu dengaku)
• Pickled wakame seaweed and cucumber (Kyuri to Wakame no sunomono)

You can choose 1 dessert from 2 dishes as below.

• Tofu Pudding
• Warabi mochi

Cronograma

• 10:00 AM: Meet at the kitchen studio.
• 10:10 AM: Start of the cooking session with the instructor.
• 12:00 PM: Enjoy the dishes you created.
• 12:30 PM: End of experience.

Notes

• The location of the cooking class is subject to change depending on the dates of the reservation.
• Scheduled to be held in Nagoya city or Kasugai city (next to Nagoya city).
• If the location changes, I will notify you before confirming your reservation.